Craving a seafood dish that’s bursting with flavor but ridiculously easy to make? Look no further! This Instant Pot Fish Sauce Squid delivers tender, perfectly cooked squid bathed in a savory, tangy sauce with a hint of spice. The magic of the pressure cooker infuses the squid with the rich flavors of garlic, butter, and umami-packed fish sauce in a fraction of the time, guaranteeing a delicious, rubbery-free result every time. It’s a quick weeknight meal that tastes like it came from your favorite seaside restaurant.
Ingredients
• 1 pound (450g) Squid, cleaned and cut into rings
• 1 tbsp (15g) minced Garlic
• 3 tbsp (45ml) Fish Sauce
• 1 tsp (6g) Salt
• 2 tbsp (28g) Butter, melted
• 1 tsp (2g) White Pepper
• 1 tbsp (15ml) Lemon Juice
• 1 tsp (3g) Onion Powder
• ¼ tsp (0.5g) Chili Powder, or to taste
• 1 tbsp (4g) fresh Chives, chopped for garnish
• 1 ½ cups (355ml) Water
Instructions
1. Directions
2. Prep the Instant Pot: Pour the 1 ½ cups of water into the inner pot of your Instant Pot and place the metal trivet inside.
3. Mix the Marinade: In a separate oven-safe dish that fits inside your Instant Pot, combine the squid rings, minced garlic, fish sauce, salt, melted butter, white pepper, lemon juice, onion powder, and chili powder.
4. Coat the Squid: Stir all the together thoroughly, ensuring every piece of squid is evenly coated in the fragrant sauce.
5. Pressure Cook: Carefully lower the dish onto the trivet inside the Instant Pot. Secure the lid and set the steam release valve to the ‘Sealing’ position. Select the ‘Meat/Stew’ function and cook for 13 minutes.
6. Quick Release: Once the cooking cycle is complete, immediately perform a quick pressure release by carefully turning the valve to the ‘Venting’ position.
7. Serve: When the float valve has dropped, open the lid. Garnish the squid with fresh chives and serve hot.
Nutritional Information
• Nutrition Per Serving
• Calories: 180
• Total Fats: 7g
• Net Carbs: 3g
• Protein: 15g
• Fiber: 0g
Pro Tips
• The quick pressure release is crucial. A natural release will continue to cook the squid, which can result in a tough, rubbery texture. Be ready to vent as soon as the timer finishes.
• For the best results, pat the squid completely dry with paper towels before adding it to the marinade. This helps the sauce adhere better and prevents a watery final dish.
• This dish is fantastic served over a bed of fluffy jasmine rice to soak up all the delicious, savory sauce. A side of steamed bok choy or broccoli completes the meal perfectly.
• Don’t be afraid to adjust the heat. For a spicier kick, increase the chili powder or add a few slices of fresh red chili to the marinade before cooking.
FAQ
Q: How do I prevent my Instant Pot squid from becoming rubbery
A: The key to tender, non-rubbery squid is the cooking time and pressure release method. This recipe uses a quick 13-minute cook time followed by an immediate quick pressure release. A natural release will overcook the squid, so it’s crucial to vent the steam as soon as the timer goes off.
Q: Can I use frozen squid for this recipe
A: Yes, you can use frozen squid. However, it’s essential to thaw it completely before you begin. Once thawed, pat the squid rings completely dry with paper towels to ensure the fish sauce marinade adheres properly and the final dish isn’t watery.
Q: What can I serve with this fish sauce squid
A: This Instant Pot fish sauce squid is delicious served over a bed of fluffy jasmine rice, which is perfect for soaking up the savory sauce. For a complete meal, pair it with a side of steamed vegetables like bok choy or broccoli.
Q: Can I make this squid recipe spicier
A: Absolutely! To increase the heat, you can add more chili powder to the marinade to your taste. For an even spicier kick, consider adding a few slices of fresh red chili along with the other marinade ingredients before pressure cooking.
